Now that rearing is starting its first upscaling steps, all information on processing and product development that has been gathered in the past few years can slowly be put into practice as well. In November 2016, a series of workshops on primary processing were given by Marleen Vrij to the local trainers and to groups of farmers. The local trainers will take over on these workshops. In the workshops the first steps toward cricket products were explained: harvesting, blanching, frying and roasting. All participants were very enthusiastic about the possibilities and the great taste of the final dishes.